Blueberry Sauce
This blueberry sauce is the perfect combination of sweet and tart. Its lovely on cheesecakes, pancakes, crepes, icecreams and even savory foods such as chicken, fish, ham and pork. Makes a bit over a cup. 1 to 1.5 cups, depending on how much water you use and how thick you like it. Recipe contains affiliate links
Ingredients
- 1.5 cups frozen or fresh blueberries
- 1/4-1/2 cup water start with 1/4
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mix with a bit of water to make a slurry
Instructions
- Combine blueberries, water, sugar, lemon juice in a pot
- bring to a boil and lower heat to simmer for about 5 minutes. Mash some of the blueberries if desired
- combine a bit of water and cornstarch to make a slurry and add to pot and mix well. Heat should still be low
- the blueberry sauce might get thick right away, if you want it very thick, remove from heat and place in a bowl to cool. If you want more of a sauce add more water, I usually add 1/4 cup of water more and let it simmer for 1 minute or until sauce reaches consistency you want and remove from heat.
- let it cool in a bowl and then pour in a jar with a lid. Refrigerate for up to 2 weeks.
Notes
Can use fresh or frozen berries
add lemon zest for a more tart flavor
can use vinegar in place of lemon when adding it to savory foods
try them with my pancakes
Equipment Used:
Burner